The savory pumpkin croissants are soft and tasty small bites perfect to be filled and served at a buffet: it’s a leavened dough so it takes some time, but they are not difficult to make. The pumpkin puree gives these croissants flavor and color. For the filling? Robiola cheese, baby spinach, and prosciutto. But also prosciutto and grilled zucchini. However, you can fill these savory pumpkin croissants as you prefer. But first, we need to prepare them. Come into the kitchen with me.
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- Difficulty: Medium
- Cost: Economical
- Rest time: 5 Hours
- Preparation time: 40 Minutes
- Portions: 30 pieces
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
The original recipe from Alexandro Basta calls for 500 grams of flour, but be careful with the pumpkin puree because it might have more water and require a bit more flour. Start with 500 grams and add more if needed, but don’t overdo it or the recipe will become unbalanced.
- 4 3/4 cups all-purpose flour
- 1 cup pumpkin puree (cooked)
- 3/4 cup cold milk
- 1 oz fresh yeast (or 1/2 tbsp dry yeast)
- 1 egg (medium)
- 3 tbsp sugar
- 1 tbsp salt
- 1/4 cup soft butter
Tools
- 1 Mixer Kitchen Aid Artisan
- 1 Bowl
- 1 Rolling Pin
- 1 Cover reusable fabric for leavening
- 1 Knife
- 1 Parchment Paper reusable
Steps
In the stand mixer’s bowl, add the flour, pumpkin puree, crumbled fresh yeast, egg, sugar, and salt, and begin kneading by gradually pouring in the milk. When the dough starts forming around the hook, add the soft butter in small pieces. Work the dough until you get a smooth ball, transfer it to the work surface, lift and fold it over itself a couple of times to give it some reinforcing folds. Place it inside a bowl, cover it, and let it rise for three hours or until it doubles in volume. Once the resting time is over, roll out the dough with a rolling pin on a lightly floured surface to obtain a rectangle measuring approximately 18 x 13 inches. Cut it in half lengthwise and from each half, cut triangles with a base of two inches. You can make them three inches if you want them larger: mine were for a buffet, so I preferred small bites. Roll the triangles tightly from the base to the tip. Arrange them on a baking tray lined with reusable parchment paper, cover, and let them rise for two hours or until they double. Brush the croissants with a little milk and bake in a preheated oven at 350°F for 20/25 minutes.
